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Arugula and Pear Salad With Maple Vinaigrette

Arugula and Pear Salad With Maple Vinaigrette
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Serves 4| Hands-On Time: | Total Time:



  1. In a small bowl, whisk together the maple syrup, mustard, vinegar, salt, and pepper. Whisking constantly, slowly add the oil; set aside.
  2. Arrange the arugula on individual plates and top with the pear and cheese. Drizzle with the vinaigrette.
By December, 2005

Nutritional Information

  • Per Serving
  • Calories 183.58Calories From Fat 65%
  • Calcium 185.47mg
  • Carbohydrate 11.91g
  • Cholesterol 15.95mg
  • Fat 13.3g
  • Fiber 1.96g
  • Iron 0.88mg
  • Protein 5.83mg
  • Sat Fat 4.92g
  • Sodium 410.06mg
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of spinach
For a warm salad, heat the vinaigrette in a small saucepan over medium heat for 1 minute, and substitute spinach for the arugula.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.